The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1887-01-04
rnEScu CANDY.
to Make ItAA New Art For wo.
ny CATHERINE OWEN.
IInnrrlnhlnl lsS7l

- lsOIt s'5a'Ne tVS'tN .H
1t seems to me that the making Of
French Candy isjauch light artistic work
ths! It Is particularly suited to women Of
taste. 1t requires patience for a day or
two, and como prfc!ico to make perfection,
but far leea Of either than the finer kinds
Of needle woYs, and IL adapted to women
whose eyeaIghto or constitution units them
10, sedentaty employment
It affords ample ecope Tor artistic taste,
In the blending Of Colora and llavorp, and,
once the principle IL .trnderstood, for im'
ayinat.on and invention, the lack Of which
scope, TO women Of cultivated taste,
makes many kinds OF work such sordid
d%rudgety.
The ftst thing 10 learn Is tbs boiling Of
sugar-ior ! may bore FAY, that tho 60.
called "French Candy" made from raw
CONFECTIONERY sugar and white Of egg, oil.
though easy to make, would never com.
mand n remunerRtipe esle. 1t may be
bought by iriends with charitable hear!e,
| but woman's work, In order to be q sue,
cess, muRt not depend upon charitable
Judgment any more than mans work. II
must DO able to challenge comparison with
best work OF the kind, mans or woman'e,
then 1t will stand.
Any good cookery book will give you
directions for boiling tugsr to varloua dc.
yreee, although The more you know the
easier You will work, the only degree 1t
10 absolutely necessary for you to under.
stand for French candy Is the soft ball"
or s3uD!ee.
Pat ono quart Of sugar into a small
thick saucepan, with . half pint OF water.
sti, we'll once, then do not stir again, let
them boil on a sharp fire ten minutes.
then begin TO try tho candy. Dip Il fork
into 1t withou. stirring, lot the candy run
of, II the last drop "hairs," tako a tea.
f%spooufui, drop 1t into ice watgr, and X
YOU can gather it between finger. aud
thumb in asof. ball, 1t il done. lit should
"ha;r' from the fork with the first drops
or the ball Is IN the least inclined to be
hard, 1t Ia boiled too long, add a table
~spooniul OF water and try again; but it Is
unlikely 10 be too hard boiled, you may
even have to wait aoine minutes before 1t
..hairs" after first trying.
When the candy Is refdy pour it gently
into n shallow Jish and let it cool. When
blood warm, II there Is q thick crust Of
aupsr over The top, but not beneath, take
1t or carefully. Perfect candy should not
have this granny surface. but several con.
ditioue, atmospheric and otherwise, pro-
duce il, and by tho method OF taxing OF
the top, you sro saved reboiliug it. II,
however, tho %granu'a.ion uni through it,
you must add & gill OF water and boil
again.
l will guppose, howsver, you have no
auch miechance. Whch The candy Is
milk warm begin 10 stir it with a spoon;
as it s.iteus take pieces otitin you. hands,
and work 1t between your palms like
bread dough, the quicker and harder you
work the finer your caudy; when il is
creamy aud shires put 1t in Is bowl.
should the partly worked candy harden
before you are ready to finish, put over
boiling water just to soften, not melt.
This is now Fondqnt or Frsnch cream
candy, and II you succeed in making it,
most varieties oil, expen7ive French candy
can easily be produced. Within the lin
its of this article I can only give rsceipt5
for one or two OF the simplest candies, bu.
II You eucceed with them you will per-
ceive how easy it is to make others.
VASIILA CREAM WALNurs.-Take o
piece OF cream candy just described, which
pa. into q small bowl set In 6 ssucspan Of
bailirg water, stir it till It 10 like very
thick cream, (be careiul not q drop Of
water gets into it) favor with strong va.
n;lla extract. drop half 4 walnut into this
cream, take it OUT With a fork, rest it on
the edge Of the bowl An instant to ronoye
lsupeltllous Candy, and turn it neatly Oh
to contectionei's paper; If the candy runs
of much II ie too wsrm, let it cool a miu-
ute and try again.